Lemon Macaroon Cheesecake Tartlet

Coconut Macaroon Crust

1 1/2 c. shredded coconut

1/2 c. cashew flour

1/4 tsp sea salt

2 Tbsp maple syrup

1 Tbsp coconut oil

1 Tbsp date paste

Mix all ingredients together well by hand. Press into 9-inch tart pan. Dehydrate 24-48 hours (I toss it in the oven at 350 for a few minutes or just leave it uncooked). Chill crust in freezer for at least 15 minutes or until ready to fill.

Filling

1 1/2 c. cashews (soaked at least 1 hour)

1/4 c. + 2 Tbsp lemon juice

1/4 c. + 2 Tbsp agave

1/4 c. + 2 Tbsp coconut oil, melted

1/3 c. water

1/2 tsp vanilla extract

1/4 tsp nutritional yeast

1/4 tsp sea salt

1/4 vanilla bean, scraped

2 Tbsp lemon zest

Blend all ingredients until very smooth. Fill crust and chill in freezer overnight. Remove pie from pan. Store in freezer. Remove 15-20 minutes prior to serving.

Key Lime Cake

2 limes
1 pkg white cake mix
1 small pkg instant coconut cream or vanilla pudding
1/2 c. oil
4 eggs
1 c. sour cream
approximately 1/2 c. milk

Juice and pulp the limes and then add enough milk to measure 1/2 cup. Mix all ingredients and pour into a greased bundt pan. Bake at 350 for 40-45 minutes. Let cool for 20 minutes and invert onto a serving platter. When completely cool, top with lime glaze.

Lime Glaze:
1 lime
4 Tbsp butter
3/4 tsp vanilla
1 to 1 3/4 c. powdered sugar

Melt butter in saucepan over low heat. Remove from heat and stir in juice and pulp from 1 lime. Add powdered sugar until right consistency and pour over cake.

Chocolate Pecan Pie Bars

1/2 cup unsalted butter, room temperature
2 Tbsp unsalted butter, melted
1/4 cup light brown sugar, packed
1-1/4 cups all-purpose flour
1/2 tsp salt
3 large eggs
3/4 cups light corn syrup
1/2 cup granulated sugar
2 cups semi-sweet chocolate chips
2 cups pecans, coarsely chopped

1. Preheat oven to 350°.
2. Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
3. In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
4. Pour mixture into prepared pan; press firmly into bottom.
5. Bake until lightly browned, 25-30 minutes.
6. Let cool, 10 minutes.
7. Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
8. Add chocolate chips and pecans; spread over crust.
9. Bake until set, 25-30 minutes.
10. Cool completely in pan before lifting out (use foil to lift).
11. Cut into 32 bars.

Paula Deen's Cream Cheese Frosting

Ingredients:
1/2 c. butter, softened
8 oz. cream cheese, softened
3 c. confectioner's sugar
1 t. vanilla

Directions:
1- In a medium bowl, combine butter, cream cheese, and confectioners' sugar and 1 t. vanilla.
2- Beat until the mixture is smooth and creamy.

Red Velvet Cupcakes

Ingredients:

2 sticks butter at room temp.
2 c. sugar
5 large eggs
2 1/2 c. flour
1/2 c. cocoa
1 t. baking powder
1/4 t. salt
1 t. baking soda
1 c. buttermilk
1 t. vanilla
1 t. red food coloring

Directions:
1- Cream together butter and sugar until light and fluffy.
2- Add eggs one at a time.
3- Combine flour, cocoa, baking powder, baking soda and salt in mixing bowl. Add 1/4 of dry ingredients to creamed mixture then 1/4 of buttermilk alternating until mixed well.
4- Mix in vanilla and food coloring.
5- Fill lined cupcake pans 1/2 full of red velvet batter.
6- Bake in preheated 350 degree oven for approx. 20 minutes or until toothpick inserted in the center comes out clean.
7- Cool cupcakes in pans for 5 to 10 min. the remove from pans. Cool completely on wire racks before frosting.

Chocolate Chip Applesauce Cake

This is one of my favorite cakes, but I keep misplacing the recipe, so I'm posting it here:

In large mixing bowl, combine 2 cups unsifted all-purpose flour; 1 1/2 cups sugar (or sugar substitute to cut the calories); 1 1/2 tsp baking soda; 1 Tbsp. cocoa; 1 1/2 tsp. each of ground cinnamon, nutmeg, allspice, and cloves; 1 tsp salt. Mix.

Add to above 1/2 cup shortening, 2 cups applesauce (unsweetened), 2 eggs, 1/2 cup chopped walnuts or almonds, 1/2 cup chocolate chips, 1 cup raisins. Beat until smooth. Pour batter into a greased 13 x 9 x 2-inch pan.

Sprinkle top with more nuts and chocolate chips.

Bake 30-35 min. in 350 degree oven. If you cut this into 20 pieces and use sugar substitute, it's 157 calories per piece.